Restaurant Critic
Are you passionate about food and skillful with a pen? Do you know truffles from tripe, when to use good verses well?
Then consider the life of a restaurant critic.
Eating at high-end swank places around the globe is only part of the often arduous job of a food critic. Knowing how to complete a sentence and articulate your gastronomic experience -- good or bad -- is important in the competitive field of a restaurant critic.
In addition to writing well, you should possess keen reporting skills. Something many writers learn in journalism school or reporting for a newspaper or magazine. There are many ways to acquire these skills and a good food critic will have both.
Back to that passion for food: The career of a food critic involves tasting a wide variety of food, cuisines, wines and other beverages. A strong knowledge of the nuances and chemistry of food is necessary so you can work your way backwards when tasting a meal and know the difference between a Mexican malanga and a French mirepoix.
Developing an astute palate will allow you to build a reputation for knowing what’s good, what’s not, and why. A good sense with the business of restaurants and how a kitchen staff performs will help in strengthening your reputation.
This all gets done by staying on top of an ever changing world of bizarre foods, concepts and trends. All while trying to keep a 32-inch or less waistline. Right, good luck with that one.
Hungry for more? Try a sampling of some high-profile food writers such as Calvin Trillin (The New Yorker) and A. A. Gill (London Times). Bon Appetite!
